Directions

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.

Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.

Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions.

Reviews

Most Helpful

Surin's Coconut Soup

45

This was a fantastic, flavorful soup and this recipe is definitely a 'keeper'! I used cooked diced chicken, the greater amount of curry paste and fresh regular white mushrooms that I had on hand (they were sauted w/ the garlic). DELICIOUS!!!

Delicious! I have cooked this recipe several times and I can't wait to try it with fresh lemongrass, as I could only find the tube of mashed lemongrass. I varied the amount of Thai Red Curry paste and found that 3 level Tablespoons (not teaspoons) is just right for me. My favorite addition is to add rice sticks (soaked for 15 minute in water) near the end of cooking and cook until they are just softened. It's better with noodles! Thanks for a great recipe!!